In my quest for new challenges, I became a homebrewer! I started with the local Brew on Premises, but when they closed down, I got myself everything I need at home to whip up a batch of beer. But even more fun than making beer is designing the label to stick on the bottle! Sure beats collecting stamps!
Okay, my homebrew labels have been pushed down the page by my writing about beer in Chicago. Give me more time to square this page away, and you'll see them again!

Now you can get my artwork on goodies!Proceeds go directlyto benefit... well, me!

Jan 20, 2002

With this beer, I embarked on my mission... to boldly brew what no home brewer in these parts has brewed before! I want to replicate the tasty Green Chili Beer I enjoyed at Eske’s Brewpub in Taos, New Mexico in 2000 (a very wonderful place to enjoy a beer). This first try is way off, since Eske’s is a partial wheat beer and this is a basic brown ale. And while they prefer the native Green New Mexico (Sandia) chilis, I used the Poblanos (Anchos) I roasted and froze last fall. But I still think this is pretty warm and kicky, not harsh like that bottled Cave Creek chili beer in the stores. I was reckless enough that I put some of it in small bottles to enter in March’s Drunk Monk homebrew competition in Warrenville. Didn’t get a very high rating: The judges complained the chili flavor was too hot. So, my watchword now is: “I could kick your ass... but not today!” Designed and brewed in January, 2002. Recipe.